Long live the frittata!
This amazing, essential dish that can be prepared in a moment and you can eat either hot or at room temperature, but even cold – especially in summer, it’s awesome for a picnic or on the beach. I bring it with me at work the day after I prepare it and, if possible, it’s even more delicious!
Earlier today I was curiously looking for a translation of the word frittata and I cannot express how disappointed I was to discover that some dictionaries simplistically translate it with omelette, like his french cousin.
Although I really love omelettes – my boyfriend is an expert in preparing those fluffy, little wonders – I can assure you a frittata is something else.
FRITTATA VS OMELETTE
Certainly, we start with the same basis, eggs – this is undeniable. Nevertheless, there are some main differences to be taken into account. An omelette is prepared with eggs and cooked just on one side; the filling is added within the last moment before folding it and the internal part shouldn’t become really solid. On the other hand, a frittata requires all ingredients to be well mixed with eggs, and cooking should take place on both sides (turning it halfway through cooking).